KR20000030819A - The method for process of instant Kimchi pot-stew - Google Patents

Abstract

PURPOSE: A method to process an instant pot stew with kimchi is provided which can be cooked easily, can be distributed for a long time, does not need to keep in freezer by vacuum-packing after boiling and drying pot stew with kimchi. CONSTITUTION: A method to process an instant pot stew with kimchi is comprised of: making pot stew with kimchi after mixing with an anchovy, pork, a kimchi, garlic, ginger, pepper powder, a green onion, etc. and boiling at 100°C for 30min.; drying the same not to be destroyed the original shape of the kimchi at 120°C for 5-8sec. by using a blower which blows out heated air during dropping the same from the upper container to the lower container; and vacuum-packing the same in a packing sheet.

Description

The method for process of instant Kimchi pot-stew}

The present invention relates to a method for processing instant kimchi stew, and more particularly, by heating and drying the kimchi stew material with broth, followed by vacuum packing, which can be stored for a long time so that it can be eaten only by warming in water during eating. It relates to a processing method of instant kimchi stew.

Kimchi is a traditional Korean food, and its excellence is recognized at home and abroad.In recent years, the domestic and export volume of kimchi dipped in factories is increasing every year due to changes in lifestyle.However, after kimchi is moderately matured, Long-term storage is difficult due to deterioration such as rancidity and tissue softening, and when commercialized kimchi is commercialized, there is a problem that kimchi is rancid within a relatively short period of time, resulting in deterioration of quality and easily discarded.

Therefore, instant kimchi manufacturing method has been developed, and recently has been using a method of charging and drying kimchi in a container of a certain size to rapidly freeze-dried at -40 ℃, but because the kimchi is a fermented food so quickly deteriorated, slightly Kimchi stew and other processed foods are also made.

Korean Patent Publication No. 10-216506 discloses a kimchi stew and a method for packaging the kimchi stew, which can be eaten only by covering it during eating, by vacuum-packing and heat-processing the kimchi stew with broth. Although open,

The prior art has a problem that the storage period is short, odor, or easily deteriorated because it is packaged and distributed in a wet state.

In order to solve the above problems, the present invention is not only difficult to distribute because the kimchi stew contains a large amount of water, and the kimchi easily oxidizes during distribution. The purpose is to provide a method of processing kimchi stew by drying kimchi stew and tasting it immediately in a vacuum-packed product, or putting water and boiling again to taste it.

The present invention for achieving the object as described above is a process for making a kimchi stew material by adding according to the consumer's preference, such as kimchi and garlic and ginger, red pepper powder, green onion, such as the main ingredients in broth, pork or anchovy The kimchi stew is boiled for a certain period of time, dried, the broth is powdered, and the kimchi is dried immediately in a state where the original form is not deteriorated. It relates to the processing method of kimchi stew.

The boiling time of the kimchi stew is boiled at about 100 ° C. for about 30 minutes, and the drying is carried out in a dryer by a high temperature rapid drying method using a high temperature rapid dryer,

Vacuum packing is applied to the package by applying high frequency to the package.

Brief description of the processing process of the present invention as follows.

Raw material mixture-Heating-Kimchi stew production-High temperature rapid heating (dryer use: heater, blower)-Lator sterilization-Vacuum packaging-Instant kimchi stew

Hereinafter, the present invention will be described in detail with reference to the following Examples.

Example

Put pork or anchovy and kimchi that the consumer wants, then add seasonings such as garlic, ginger, red pepper powder, green onion, and so on to make a normal kimchi stew, then boil at about 100 ℃ for 30 minutes, and then put the kimchi stew in the upper container. While dropping from the lower container to the lower container, use a blower that blows the heated air to dry it at 120 ° C for 6 seconds in a high-speed rapid drying method, but the kimchi is dried to the extent that the prototype is not destroyed, and the dried kimchi stew is placed on the wrapping paper. Put an instant kimchi stew by vacuum-packing and put it in water to taste it immediately, or you can simply eat kimchi stew without soup without going through the cooking process. It can be.

Here, by drying the kimchi stew with broth after drying, it is possible to prevent the preservatives from being eaten by not mixing a separate preservative in order to store the material for a long time, and the vacuum-packed instant kimchi stew is dried and almost water It can be stored for a long time and it doesn't smell at all.

The present invention as described above is boiled kimchi stew, then dried and vacuum-packed, has the convenience of simply providing a kimchi stew that can be cooked by gas range or hot water without going through a cumbersome cooking process, While it can be distributed while storing for a long time, there is no need for a refrigerator when storing, there is an effect that does not smell bad.

Claims (1)

In the processing method of instant kimchi stew, add pork or anchovy and kimchi, and then add garlic, ginger, red pepper powder, green onion and seasoning to make a normal kimchi stew, and then boil at about 100 ℃ for about 30 minutes. While the prepared kimchi stew is dropped from the upper container to the lower container, it is dried by high temperature rapid drying method at 120 ° C. for 5 to 8 seconds using a blower that blows heated air, but the kimchi is dried so as not to destroy the original shape. Process for the instant kimchi stew, characterized in that the dried kimchi stew in a wrapping paper and vacuum packing.